Ingredients
Base
- 150g Graham crackers
- 35g Coconut oil
Cheesecake Filling
- 1 package of silken tofu
- 175g sweetener (I used monk fruit)
- 20g coconut oil
- Zest of 1 lemon
- 3 tbsp lemon juice
- 4 tbsp arrowroot or 3 tbsp of cornstarch
- 1 tsp vanilla extract
Recipe
- For the base, crush the Graham crackers in a food processor or blender until you have fine crumbs.
- Add the melted coconut oil and mix until well combined.
- Grease your cake pan with a removable bottom with coconut oil.
- Press the Graham cracker mix into the bottom of your pan.
- For the cheesecake layer, place the silken tofu, sugar, melted coconut oil, lemon zest and juice, vanilla extract, and arrowroot powder in a blender or food processor.
- Blend until smooth and creamy.
- Pour the cheesecake mixture on top of the cracker base.
- Preheat the oven to 355˚F.
- Bake the cheesecake for 40-45 minutes. Let it cool, and then place it in the fridge to cool for a couple hours or overnight.
- Enjoy!
